On Cooking: A Textbook of Culinary Fundamentals, Canadian Edition, 7th edition

Published by Pearson Canada (February 1, 2017) © 2018

  • Sarah R. Labensky
  • Alan M. Hause
  • Priscilla A. Martel
  • Fred L. Malley Southern Alberta Institute of Technology and Canadian Culinary Institute
  • Anthony Bevan Georgian College
  • Settimio Sicoli Vancouver Community College

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ISBN-13: 9780134658698
On Cooking: A Textbook of Culinary Fundamentals
Published 2017

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ISBN-13: 9780134433905
On Cooking: A Textbook of Culinary Fundamentals
Published 2017


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Cooking is a dynamic and demanding profession and the chefs who have generously contributed to On Cooking exemplify the very best in Canadian cuisine. Because of their dedication to the profession and commitment to the next generation of cooks, their participation makes On Cooking the foundation on which you can begin your culinary training. Learn from these experts; they will serve as your mentors and guides throughout your culinary career.

  1. Professionalism
  2. Food Safety and Sanitation
  3. Nutrition
  4. Menu Planning and Food Costing
  5. Tools and Equipment
  6. Knife Skills
  7. Flavours and Flavourings
  8. Eggs and Dairy Products
  9. Principles of Cooking
  10. Stocks and Sauces
  11. Soups
  12. Principles of Meat Cookery
  13. Beef
  14. Veal
  15. Lamb
  16. Pork
  17. Poultry
  18. Game
  19. Fish and Shellfish
  20. Charcuterie
  21. International Flavour Principles
  22. Vegetables
  23. Potatoes, Grains and Pasta
  24. Cooking for Health and Lifestyle
  25. Salads and Salad Dressings
  26. Fruits
  27. Principles of the Bakeshop
  28. Quick Breads
  29. Yeast Breads
  30. Pies, Pastries and Cookies
  31. Cakes and Frostings
  32. Custards, Creams, Frozen Desserts and Dessert Sauces
  33. Breakfast and Brunch
  34. Appetizers and Sandwiches
  35. Beverages
  36. Plate Presentation

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